Food, family and memories are as intertwined in the South as if woven on the same thread. At any function we attend, from a party to a wedding to a funeral, we are as likely to talk as much about the food that was there, as we are about why we are gathered. ~Mary Foreman

I'm your cook, not your doctor. ~PAULA DEEN

I found out what the secret to life is: friends. Best friends. ~Ninny Threadgoode

Friday, March 30, 2012

Commonly known as croquettes, salmon is combined with fresh parsley and seasonings, crushed saltine crackers and egg, shaped into patties and pan fried for an old southern favorite. Traditionally served with mashed potatoes and creamed peas.

Salmon Patties

My husband loves salmon patties, and while they are both delicious and a common Friday meal during Lent, I think his love of them comes mostly from the memories. Every single time that I make them, he mentions his grandma and how she often made them for him. That's enough for me to make them for him anytime.

Speaking of Lent, can y'all believe that Easter is right around the corner? Geez. Time sure crawls when you're young and waiting for permission to wear makeup, or shave your legs, turn 16, 18 or 21, or go out with a guy, or get your license. Why does it fly as you get older? And, come to think of it, are any of those even milestones in a gal's life anymore these days?

This is really a basic croquettes recipe that can be made using many different proteins, and often was, intended to stretch that little bit of leftover meat into another meal. Saltines are pretty standard for binding, but our grandmas often used leftover mashed potatoes as the binder instead, and sometimes just made croquettes from the potatoes alone. Just about anything will work for these, from shrimp to tuna, to catfish and other white fish, to shredded roast and other meats, or chicken, to just plain potatoes, with a little minor adjustment for seasonings.

Grind leftover meats using your food processor or use your stand mixer and paddle attachment to beat it to submission. Laura Weathers, the Kitchen Aid lady on QVC, shared this tip a few months back - though she might have been using the newest KA hand mixer to be honest. Truth is, it's one of those tips that's been around for years, but taken on a new life and suddenly gone viral around the blogosphere thanks to Pinterest here lately - so funny how that happens.

Sort of like our modern commercials. Ever notice that many of them no longer use jingles, but rather old classic songs from the 60s and 70s? Makes me chuckle how the younger folks probably have no clue it's an old song their parents might have been necking to at the drive-in, back in the day. Come to think of it... a lot of those are car commercials. Everything old is new again, right? Can you believe I just talked about leg shaving, make up, necking and drive-ins in a post about salmon patties? Honestly though, could you even imagine a drive-in today? Pretty scary thought if you're got teenagers still at home, huh?

Anyway, unless we're talking about making a massive amount of chicken salad for a wedding or something, I'm pretty much still a hand shredder myself, though I reckon arthritis could change that at any time at this stage of my life, but hey, it does a good job so I say, go for it, if it helps! Make sure the meat is warm, and then you can just use your mixer bowl to combine the rest of the ingredients too.

I had vague memories of croquettes once having been formed into these tall, cone-shaped things, and had just about given those thoughts up to something I must've actually dreamed instead of seen, since anytime I mentioned that, folks looked at me like I had horns growing out of my head. Then one day, the subject came up in a conversation with my sister and she mentioned that very thing. Well, I don't know if anybody else remembers those, but if my sister and I do, then it happened. That's my story and I'm stickin' to it y'all!

Special thanks to Mary Katherine who first reminded me about these back in 2010. Hey ... I never said I was quick about delivery did I? Now, how about let's make some salmon patties?

Though you certainly can, you do not have to remove the skin or bones from most canned salmon. The canning process softens the bones making them edible, like eating a sardine for instance, and they're loaded with calcium and Omega-3 fatty acids. You can also pick them out, or look for canned products without the skin and bones too, if you'd rather. I leave them in. Of course, substitute fresh, cooked salmon too if you like!

Use a fork to gently break apart the salmon, leaving some small chunks.

Add the cracker crumbs, egg and water. You may also substitute bread crumbs, panko, flour, cornmeal or even leftover mashed potatoes for the crackers if you prefer. Potatoes make for a fluffier croquette.

Shape into 4 to 6 patties. I managed 5 this time. If you like, you can coat the patties with bread crumbs, panko, flour or cornmeal, but I like them just fine without the coating.

Heat oil in a skillet over medium high heat oil and carefully add the patties, cooking until browned; use a fish turner or wide spatula to carefully turn and brown the other side. Drain on paper towels. You may also bake them if you prefer. Serve immediately.

Use a fork to gently break apart the salmon, leaving some small chunks. Add the onion, pepper, Cajun seasoning, Old Bay, parsley and lemon zest; gently toss. Reserve and slice lemon. Add the cracker crumbs, egg and water. Shape into 4 to 6 patties.

Heat oil in a skillet over medium high heat oil and carefully add the patties, cooking until browned; use a fish turner or wide spatula to carefully turn and brown the other side. Drain on paper towels. Serve immediately with a squeeze of fresh lemon.

Cook's Notes: Serve as patties with mashed or fried potatoes potatoes and creamed peas, a mixed garden salad and a fresh tomato pasta side, or serve with green beans, lima beans and a good condiment like Comeback sauce, Remoulade, Cajun mayonnaise, horseradish sauce, or ketchup, or serve on your favorite sandwich or dinner rolls if you prefer. The skin and bones of canned salmon are generally edible, however you can remove them if you prefer, or purchase it without. I use Chicken of the Sea Red Salmon Traditional Style Sockeye and leave the bones in. If you don't have fresh lemon, add a tiny squirt of yellow mustard.

Tip: If you have the time, place the patties in the refrigerator about 30 minutes before cooking.

To Bake: Line a baking sheet with aluminum foil and brush with oil or spray with non-stick spray. Place patties on top, dab with oil and bake in a 400 degree F preheated oven, turning once, for about 20 to 25 minutes, or until golden brown. May also scoop about 1/3 cup into lightly greased or sprayed muffin tins.

Variations: Substitute fresh cooked salmon, or an equal amount of well drained tuna, mackerel, cooked shrimp or fish, freshly cooked, canned or leftover meats, ham or chicken, or simply cooked, mashed potatoes. If you have leftover mashed potatoes, they also make an excellent binder for fluffier croquettes, or you may also substitute bread crumbs, flour or cornmeal for the saltines. If you like, you may coat the patties with bread crumbs, panko, flour or cornmeal.

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They look perfectly browned and the ingredients sound delicious. I especially like the idea of serving them over pasta. As an aside, Bev still prefers hers from canned salmon - like you hubby, back to childhood memories and I have plenty of my own.

Funny about your thoughts on how commercials don't use jingles much anymore. In a similar vein yesterday, I was thinking about the same thing with "album covers". With LP's, the album cover was a big deal and a part of the overall creativity. That took a hit when the size was reduced to Compact Disc. Now with mp3 formats delivering the majority of music, the cover is basically non-existent. So all the jingle writers and album cover designers are a dying breed.

Never thought of using a roast for a croquette, I like that idea since I don't fancy fish.

We used to eat these all the time when I was growing up. I have not made them in years. I always picked the bones out. I'm glad you remind us of the foods from yesteryear!! haha! I'm adding a can of salmon to the grocery list!

I made croquettes in the cone shape when I have access to a deep fryer…. For home use I make them into patties .I have used ham and seasoned it with pickle relish like a ham salad And even I am sorry to say made them with leftover cooked liver…

OOhhh this sounds wonderful!! Especially for this lazy Saturday afternoon. However, I am a little nervous about the bones. Can you taste them a lot when you're eating the patties? I kinda want to see if my toddler would eat them, but I am scared about the bones. What do you think Mary?

Mary, I thought I was the only one who left the bones in. Most people take them out. I love salmon patties, and when I make them, I always think of my Mom. Thanks for sharing your recipe. By the way, I nominated your blog as my favorite on the web. Your recipes are the kind that make me feel like I'm eating in my own kitchen.

I also had these as a child. My hubby loves them; I'm okay with eating them because he just goes nuts over them. I, too, leave the bones in. I'm sure my mother did and I learned how to make these from her.Love your blog.

Mary, Thank you so much for sharing this recipe for salmon patties. First of all it is my hands down have fish, secondly, since i'm allergic to shellfish, i can never enjoy crab cakes with everyone, and thirdly this will be perfect for Good Friday. And no, I simply cannot believe how time flies by so darn fast. I'm not ready for Easter at all this year! But I'll think of something! LOL!

Being a southern belle from south ga and sc, I grew up on these and potatoe pancakes. My 80 yr old mother said during the depression in the country it was big stuff to get canned salmon (anything different than the farm grown animals) I like them ok if they are NOT cooked with self rising flour or baking powder/soda which gives it a yeasty fizzy taste and look while it is frying. I can't wait to try mixing it with mashed postatoes and since I love liver I'm going to try that one too. Actually I'm so impressed with your articles I am going to start following you on facebook. Glad my niece introducted you to me. God Bless

Being a southern belle from south ga and sc, I grew up on these and potatoe pancakes. My 80 yr old mother said during the depression in the country it was big stuff to get canned salmon (anything different than the farm grown animals) I like them ok if they are NOT cooked with self rising flour or baking powder/soda which gives it a yeasty fizzy taste and look while it is frying. I can't wait to try mixing it with mashed postatoes and since I love liver I'm going to try that one too. Actually I'm so impressed with your articles I am going to start following you on facebook. Glad my niece introducted you to me. God Bless

Made this for a Saturday brunch for me and my family, they LOVED IT!! This was my first time making these, made them as the directions suggested, but added a few small things that made these fantastic and needed NO sauce: 3 tbs of mayo (or miracle whip)which helped it keep its form and also kept it from drying, don't like onions so the minced onion worked well for me, and added about 2 tsp of Lawrys seasoning salt.The touch of mustard put that 'ya dig' on it. Thanks!

Made this for a Saturday brunch for me and my family, they LOVED IT!! This was my first time making these, made them as the directions suggested, but added a few small things that made these fantastic and needed NO sauce: 3 tbs of mayo (or miracle whip)which helped it keep its form and also kept it from drying, don't like onions so the minced onion worked well for me, and added about 2 tsp of Lawrys seasoning salt.The touch of mustard put that 'ya dig' on it. Thanks!

I am making these for dinner tonight and was wondering if Ritz crackers would work well instead of the saltine crackers. They would add the same amount of crunch, but do you think the buttery flavor would add to the meal or mess it up?

It sounds like the binder. I don't know what you're using, but I'd try something different or either in combination with something different. I use crushed up saltines in mine, but you can use a variety of binders to help them hold together - bread crumbs, panko, flour, cornmeal or even leftover mashed potatoes for the crackers if you prefer. Potatoes make for a fluffier croquette than the other binders.

I grew up eating these and I love them still today at age 50! My Mama would use a variety of things as a binder, sometimes crackers, sometimes leftover biscuits and sometimes just plain white bread. My favorite and what I use the most of is the white bread slices. I use 2 or 3 pieces, crust and all. They seem to hold together better for me using the bread! Thanks for all the yummy southern recipes!!!

My whole family loves these and consider this one of their favorite meals of all time. I do not add onion, just keep them as is with crushed crackers and egg, only. It's so funny how everyone has their own version of sides with specific entrees! If I tried to serve these salmon cakes (as we always called them) without fried potatoes, pork n beans and mac and cheese, my hubby, sons and grandson would probably revolt!! : )

my daughter said her boyfriend loves salmon and he is a on the road truck driver she likes to make him dinner,s to take on the road so tonight we are making him samon patties.as 1 of his dinners .as a child had them all the time my family being fr the south but had forgotten how to make them tks to your pg i can do .sharon v.

I made these for my brother and myself for dinner tonight. Our mother used to make them when we were kids and neither of us had had them for years. Your recipe is fabulous, much better than the ones Mom made! The only change I made was to use Club crackers instead of saltines.

My 10 year old daughter has severe food allergies. EGG being the worst. We have an Epi-Pen, thankfully, never had to use it. When I'm trying out a new recipe I substitute the egg with one of these two things: 1 teaspoon Jello Pudding Mix for every egg in the recipe, or 1/4 - 1/2 cup Coconut Oil. She used to have a hard time with gluten but I reversed it somehow (Miracle!) by switching to different flours like rice, potato and others from the Health Food Store. Only problem is it's so freakin' expensive! Struggling, Single mom in Western Ky

My mother made these when I was a kind and it's still a favorite for me today. I make them for my family now, but instead of saltines, I use Town House crackers. We serve them with sour cream or ranch dressing. :)

Mary, I was searching for my mom's salmon patties recipe, and found yours. All the other recipes were missing one ingredient that I remembered, baking powder. We just loved them. Thanks for the post. I'll check out your blog!

I'm from California and my folks were from Ohio. My mom made these all the time. Lent, all the time. Thanks for the memories. My husband didn't like them so I have not had them in a long time. Since he passed away I haven't made. Maybe this week! Thanks again.

Hi Mary, thanks for recipe! I grew up in Ky with my mam-maw and mother making these. It has been awhile but this is spot on to how my mom made these, also from time to time, she would also make salmon/w frozen peas in a thick creme sauce, served with toasted bread or biscuits. Would you have a recipe similar to that? I have no idea how she made that, but it too....was great. Thanks again, Shelli

Hey Shelli! It's just a very simple white sauce. Start with 4 tablespoons each of butter and flour, cook over medium low for about 2 minutes until well blended, season simply - just salt and pepper and then start stirring in about a cup or more of milk until it's bubbly, depending on how thick you want the sauce. If you want more sauce, just increase that base recipe as needed. Let that cook for a few minutes, then stir in your peas - use well drained canned or thawed frozen. Hope that helps!

thank you so much for this recipe!i get so excited when i find an inexpensive and quickly put together dinner like this one!i made this tonight and we all just kept saying "mmmm" hahaha!can't ask for higher praise than that!and dare i say these felt a little fancy since around these parts it's been 1001 nights of ground beef;)every recipe of yours i've tried has been a keeper,Mary!thank you so much!

This is exactly how my mom used to make them. I was born in Baton Rouge, Louisiana. However, my mom was from Kansas City which is where I now live. She knew how to STRETCH a dollar. I used to LOVE when she made these. I grilled a partial salmon fillet on Sunday evening, so I am making these tonight with the left over Scallop Potatoes that I baked on the grill too. I started using my new electric grill instead of the stove/oven, so I don't have to heat up the house and endure the heat and pay for more air conditioning. ;) Thanks for your "yummy" recipe. Terri

Which grill did you get Terri! I was checking those out & wondering about them but the idea of baking on one - I like that! I finally gave in a bought that Traeger pellet smoker grill that's been on QVC so many times & wow am I glad I did! I have been cooking outside a lot too. Just running the A/C mostly at night & my bill last month was almost $300 already. I'm scared to see it for this month!!!

We found this recipe last night and I knew we had to have these for dinner tonight. I used saltines for the binder and doubled everything. I followed everything to a T plus I added a wee amount of finely chopped jalapeños to the patties, I didn't want to scare the kids away, and these were good! My mom and I bought the jalapeños for your salsa we made this morning for our domino game tonight! Yum!I'm going to have to try these patties with mashed potatoes as the binder next time, I'm too curious about it now?? This took no time to throw together and very filling. Thank you so much.

I know I'm a bit late in finding your recipe but when I did I let out a WooHoo! My southern mother used to make these all the the time when I was growing up as a main dish served with mandarin oranges on the side. I wish I had paid closer attention when she cooked. So when I saw your recipe mention mashed potatoes, I have to admit, I teared up a bit. That's the ingredient I was missing! Thank you ever so much for posting this. :))

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